Nasi Kandar

🛒 Ingredients

• White Rice, cooked 200 g · 260 kcal
• Chicken Thigh, boneless, skinless 80 g · 132 kcal
• Coconut Milk, thick 60 g · 102 kcal
• Onion 30 g · 12 kcal
• Garlic 5 g · 7 kcal
• Ginger 5 g · 4 kcal
• Cooking Oil (e.g., Palm oil) 20 g · 180 kcal
• Chicken Curry Powder 10 g · 35 kcal
• Chili Powder 5 g · 17 kcal
• Turmeric Powder 2 g · 7 kcal
• Tamarind Paste 8 g · 19 kcal
• Whole Spices (Cinnamon stick, Cardamom pods, Star anise, Cloves) 2 g · 5 kcal
• Curry Leaves 1 g · 1 kcal
• Green Chilies 5 g · 2 kcal
• Assorted Curry Gravy Mix 117 g · 140 kcal

👨‍🍳 Instructions

1. Prepare the Chicken Curry: Marinate chicken pieces with half of the curry powder, chili powder, turmeric, and a pinch of salt for at least 30 minutes.
2. In a large pot or wok, heat cooking oil over medium heat. Sauté sliced onions, minced garlic, and ginger until fragrant and light golden brown.
3. Add the remaining curry powder, chili powder, turmeric powder, and whole spices (cinnamon stick, cardamom pods, star anise, cloves) to the pot. Stir-fry for 1-2 minutes until very fragrant, adding a splash of water if needed to prevent burning.
4. Add the marinated chicken pieces to the pot and brown them lightly on all sides. Stir in the tamarind paste and curry leaves.
5. Pour in the thick coconut milk and about 1/2 cup of water (or more for desired gravy consistency). Bring to a gentle boil, then reduce heat and simmer, covered, for 30-40 minutes or until chicken is tender and gravy has thickened.
6. Serve the Nasi Kandar: Place a generous portion of cooked white rice on a plate. Top with a piece of the chicken curry.
7. Generously ladle the assorted curry gravy mix over the rice and chicken, allowing the different gravies to meld together for the signature Nasi Kandar taste. Serve immediately.